Cookies Fried Chicken

My 3rd Contribution to Magda Cooks

By: The Infamous “Cookies”
Recipe : Fried Chicken

Cookies once again —-> IS IN.

Time for an easy to prepare, make and eat meal. A staple of picnics, and other Summertime gatherings… Fried Chicken. Lets be honest though, most people HAVE THEIR OWN gimmick(s) how to do this, and really I am not trying to reinvent the wheel here. I just have a particular desire for a specific style and taste. Strangely enough, you would ask yourself, no doubt, isn’t there any KFC or Popeyes or Church’s Chicken in Poland? Well yes and NO. Only KFC is in the market, and quite honestly, the stuff they serve as CHICKEN, is not what I remember as chicken, KFC style. No, I am not eating this frequently, maybe 2 or 3 times a year, MAXIMUM, anyway. But the KFC style that is used in Poland, (perhaps other EU countries) is chicken that is not crispy NOR, is it crunchy, its rather “dull, boring, and wet”. What? Yeah, wet, not as in greasy, but its just feels wet… no clue how else to describe it. Its just not good, and much like the french fries, that are sold in Poland, by most, they are VERY UNSATISFACTORY, and very subpar. And wet. And not crispy or crunchy. See a trend here?

I wish I had an easy coating solution like shake n bake, or some crispy coating, and just toss it into the oven and its done… like I did so in the past. But like many other CONVENIENCE style items available abroad, its NOT available here. So using this negative motivation, I decided to try to somehow recreate the style and taste I like. This recipe variation presented today reflects the 3rd effort. I think its as close as I can get within the limitation of no oven, (update: we have an oven now, so I will try this at another date, and update, if needed, accordingly), and using ONLY dark meat chicken, (really what you thought I’d use CHICKEN BREAST?, I am literally a chicken breast myself from eating it so damn much), kind of gave me inspiration to TRY HARDER™*. So therefore, I present to you, my take on an old classic, Fried Chicken.

Please note: You can use breasts, and/or wings, additionally with or without the skin. I made a few without the skin, and the results weren’t what I’d call what I’d like. More experimenting needed.